the first thing you have to do when smokeing anything is to cure it , witch is to say a salt and sugar rub . there are many resipies for a cure and all effect the flavor so do a lil research online then go with one that sounds good to you . then rub the fish down on both sides and put it on a rack over a tray and put it in the fridge for at leaast 12 hrs . then there is a hot smoke , or a cold smoke . hot smoke is faster , but has less flavor , in my opinion . cold smoke takes 6 to 8 hrs , hot smoke an hour or less depending on the size of the fillet . when you cure the fish be ready for a mess , as it removes the liquid from the meat . 1st time i did it at home i didnt use a deep enough drain pan , and the ole lady had a kitten . i found myself emptying and scrubbing the fridge at 5am
Forgot to to add the most important step, especially with gamey tasting fish like salmon Mr. Ed.... before the curing process, soak the filets in a brine solution overnight, then give them a thorough rinse. Now continue on with recipe
hey kp if you go to the canal try sandwich marina first incoming high and out going if no luck go down to borne at the railroad trestle had luck at both early august used power bait 6" shad and bunker keep the hat I already have one used it once didnt have ant toilet paper worked good HA-HA-HA_ RICK
KP thanks for help will do that
brineing does basicly the same thing as cureing mr turtle head its an either or thing
Hit the river today. Second cast and was tight to a small chromer. And that was all she wrote. Never another bite all day. Was nice meeting you Shane. Thanks for the quick lesson. I can see I have to change out that line. Too stiff. Glad to see you had some action. Talked with a few guys who said the bite was on early down low. Also watched a guy hit 3 on night crawlers. He also had a couple more on when I walked down the river. Not alot of hook ups from what I saw today.